Paleo Paella with Shrimp, Sausage and Cauliflower Rice

What do you think for a paleo paella: Paelleo? Paleolla? Regardless, this paleo rendition of paella using cauliflower rice is truly every bit as flavorful as the original, with shrimp, chorizo and jambon, finished with a spicy garlic sauce that’ll knock your socks off. Perfect for low carb, paleo, or any other grain free, whole foods approach.

This is also a great use of Aneto’s Paella Valenciana Broth! Super rich with flavor. (Chicken or other stock works perfectly well here too, of course, but the paella base really does go the extra mile if you can get it!)

juice and zest of ½ lemon (save remaining lemon to be sliced for serving)

¼ cup paella broth, or chicken or fish stock

¼ cup dry white wine

2 Spanish chorizo sausages, sliced

¼ pound ham (I used jambon royal) diced

½ pound shrimp, deveined (and peeled if desired)

¼ cup parsley, chopped

Spicy Garlic Finishing Sauce (see additional recipe below)

LEMON SLICES FOR GARNISH

Instructions

Cut cauliflower into florets and pulse in a food processor until the size of couscous or grains of rice. Set aside.

Heat oil in a large, deep skillet over medium high. Add onion and saute until softened, then add bell pepper and garlic. Cook until lightly golden browned. Stir in cauliflower, then add spices, stock or paella base, and white wine. Stir in chorizo, ham of your choice and saute all together for about 5 minutes. (If chorizo was not fully cooked, add another 5-10 minutes cooking time here.)

Add shrimp and parsley, and cook until shrimp has cooked through.

Drizzle with a little lemon juice and place lemons on top for garnish.

Comments

By far one of the best paleo recipes I have ever made. This was so delicious. The second time I made this I didn’t use any shrimp or chorizo, but instead seared some scallops and drizzled the finishing sauce on top and wow. Thanks for a great recipe.

By far one of the best pales recipes I have ever made. This was so delicious. The second time I made this I didn’t use any shrimp or chorizo, but instead seared some scallops and drizzled the finishing sauce on top and wow. Thanks for a great recipe.

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